2, coconut mud, flour, egg, sugar, baking powder in turn into the chef machine. If you don't have a chef's machine at home, you can use a bread machine or knead the dough by hand. Hand kneading on the top of the board pour in flour, then open the nest, then add the coconut puree, eggs, sugar, baking powder in turn.
3, take 50g of milk warm, pour in the yeast, stir well.
4: Knead the yeast with your hands.
5, put the yeast water into the chef's machine, loaded chef's machine, lei first or second gear slowly knead, according to the absorbency of the dough, slowly add milk, dough into a ball after turning on the high gear to knead a little.
6, kneading the dough transferred to the board, and then knead for a while, if the hand kneading, dough kneading smooth, into a ball can be.
7, the dough is divided into two parts, kneaded into strips, cut a small dose, a small dose of about 60g.
8, shaping, fermentation, because now the winter fermentation time to be longer, observe the dough twice as big as you can steam.
9, steam on high heat for 20 minutes, turn off the fire. With condensed milk dipped in eat, both the coconut flavor, but also creamy.